Pumpkin soup with chipotle

Ingredients

• 800 g peeled pumpkin
• 1 onion
• 1 medium potato
• 2 tbsp olive oil
• 750 ml vegetable stock
• 50 ml single cream
• 2 tbsp pumpkin seeds
• 1 tsp Xalte Chipotle salt

Method

1. 1Cut the pumpkin and the peeled potato into cubes and chop the onion.
2. 2Soften the onion in the oil for 5 minutes over a medium heat, add the pumpkin and potato and cook for 3 minutes.
3. 3Add the stock and 3/4 tsp of the Xalte Chipotle salt and simmer, covered, for 20 minutes, until everything is tender.
4. 4Blend until smooth and stir in the cream.
5. 5Toast the seeds for 2 minutes in a dry frying pan and serve the soup topped with the seeds and the rest of the salt.